Blendsmiths Pumpkin Pie

A cosy classic with a spiced twist!

Autumn just wouldn’t be complete without pumpkin pie—and this one’s something special. It’s rich, creamy, gently spiced, and wrapped up in the dreamiest homemade shortcrust pastry. The real magic? A generous helping of Blendsmiths Pumpkin Spice Blend to bring in those warming, earthy flavours that taste like a hug in dessert form.

Whether you're curled up with a cuppa or hosting a seasonal dinner, this pie is the kind of showstopper that feels effortless but tastes like you spent all day on it (we won’t tell if you didn’t).

Shortcrust Pastry

Buttery, crumbly, and surprisingly simple. You’ll need:

• 115g unsalted butter (room temp is best)
• 75g icing sugar
• A pinch of salt
• 3 egg yolks
• 200g plain flour (plus a bit extra for dusting)

Method:

1. In a large bowl, beat together the butter and icing sugar until smooth and creamy.
2. Add the egg yolks one at a time, mixing well after each.
3. Stir in the flour and a pinch of salt. Mix just until a dough forms—no kneading here!
4. Shape into a disc, wrap in greaseproof paper, and chill in the fridge for at least an hour.
5. Once chilled, roll out to fit your tart tin. Line the tin, pressing into the edges.
6. Prick the base with a fork. Trim edges now or after baking to prevent shrinkage.
7. Line with baking paper, fill with baking beans (or rice), and blind bake at 180°C (fan) for 20–25 minutes.
8. Remove beans and paper, bake for another 5 minutes.
9. Brush the base with egg-and-milk wash and bake for 2–3 minutes more to seal.
10. Use leftover dough to cut pumpkin or leaf shapes for decorating. Cute and tasty.

Pumpkin Pie Filling

Creamy, spiced, and perfectly wobbly in the middle. You’ll need:

• 450g pumpkin purée (or roasted butternut squash)
• 2 tsp Blendsmiths Pumpkin Spice Blend
• 150g brown sugar
• 300ml double cream
• 1 tsp ground ginger
• 1 tsp freshly grated nutmeg
• 1 tsp ground cinnamon
• 3 eggs
• 35g plain flour

Method:

1. If using fresh pumpkin/squash: halve it, scoop out seeds, and roast flesh-side down at 180°C (fan) for 1–1½ hours. Scoop the flesh and blend with Pumpkin Spice Blend.
2. In a large bowl, mix the purée with brown sugar and cream.
3. Whisk in eggs one at a time.
4. Stir in the ginger, nutmeg, cinnamon, and flour until smooth.
5. Pour into the cooled pastry case and smooth the top.
6. Bake at 160°C (fan) for around 50 minutes. Edges should be set with a slight wobble in the centre.
7. Cool fully in the tin, then chill for a few hours (or overnight) to set.

To serve:

Slice with a hot knife for clean edges. Enjoy with whipped cream, or a scoop of chai or vanilla ice cream. A sprinkle of cinnamon never hurts either.

This pie’s everything autumn should be: warm, spiced, comforting, and just a little indulgent. Whether you're serving it for friends, family, or just yourself—it's pure, pumpkin-spiced joy.

Created by @rhindanddine using our Pumpkin Spice Blend. Serve with our Masala Chai Ice Cream for the best Blendsmiths-inspired treat!